Description
Homemade carrot cake celebrates classic American dessert traditions with rich cream cheese frosting and warm spices. Moist layers packed with grated carrots, cinnamon, and nuts create a delightful centerpiece sure to delight family and friends at any gathering.
Ingredients
Scale
Main Ingredients:
- 1 ⅓ cup (317 ml) all-purpose flour
- 3 large eggs
- 1 ½ cup (240 g) peeled and finely grated carrot
- 1 cup (160 g) walnuts, finely chopped
- 1 cup (200 g) sugar
- ⅔ cup (160 ml) vegetable oil
Dry Spices and Seasonings:
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated or ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
Additional Ingredients:
- 1 cup (160 g) golden raisins
- ½ cup (120 ml) crushed pineapple, lightly drained
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch (23-centimeter) cake pan by lightly greasing it or lining with parchment paper to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground allspice, and salt to ensure even distribution of dry ingredients.
- In a separate bowl, thoroughly whisk eggs until they become light and frothy, then gradually incorporate granulated sugar and vegetable oil, mixing until the mixture becomes smooth and well-integrated.
- Gently pour the wet ingredients into the dry ingredient mixture, stirring with a spatula until just combined, being careful not to overmix which can result in a dense cake.
- Carefully fold in freshly grated carrots, chopped walnuts, golden raisins, and drained crushed pineapple, distributing them evenly throughout the batter.
- Transfer the prepared batter into the greased cake pan, using a spatula to spread it evenly and remove any air pockets.
- Place the pan in the preheated oven and bake for 45 to 50 minutes, checking for doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove the cake from the oven and allow it to rest in the pan for 10 to 15 minutes to facilitate easier removal, then carefully transfer to a wire cooling rack to cool completely before serving or frosting.
Notes
- Drain crushed pineapple thoroughly to prevent excess moisture from making the cake soggy and compromising its delightful texture.
- Toast walnuts in a dry skillet until golden brown, releasing their rich, nutty aroma and creating a deeper, more complex flavor profile.
- Sift dry ingredients through a fine-mesh strainer to eliminate lumps, incorporate air, and ensure a consistently smooth and light cake crumb.
- Fold wet and dry ingredients together gently using a rubber spatula, maintaining the delicate air bubbles that give the cake its tender structure.
- Rotate the cake pan midway through baking to guarantee even heat distribution and prevent any uneven browning or undercooked sections.
- Let the cake cool completely on a wire rack, allowing it to set and stabilize before applying frosting or cutting into delectable slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 570 kcal
- Sugar: 60 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 70 mg